Spicy Shrimp & Pineapple Salsa Bowls with Coconut Rice

Ingredients:

• 1 lb peeled & deveined shrimp
• 1 cup cooked white rice
• ½ cup unsweetened coconut milk
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• Pinch of red pepper flakes
• 1 ripe pineapple, diced
• ½ red onion, diced
• ½ cup chopped cilantro
• 2 jalapeños, seeded and finely chopped (adjust to taste)
• 2 tablespoons lime juice
• 1 tablespoon olive oil

Instructions:

1. Cook the Rice: Combine the rice, coconut milk, cumin, salt, and red pepper flakes in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
2. Prepare the Salsa: In a bowl, combine the diced pineapple, red onion, cilantro, jalapeños, lime juice, and olive oil. Mix well and set aside.
3. Cook the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Assemble the Bowls: Divide the coconut rice among four bowls. Top with the cooked shrimp and pineapple salsa. Serve immediately.

Optional Garnish:

• Fresh lime wedges
• Sliced avocado